Cozy up with this old time classic. A vegetarian twist on a traditional beef stroganoff. Loaded with buttery balsamic caramelized mushrooms, fresh herbs, and shallots all serve as the base for this creamy meatless stroganoff. Paired with traditional egg noodles make this timeless meal a knockout. All made in one-pot and ready in just about 30 minutes.

Keeping this dish vegetarian makes it a budget friendly meal. Best served when the noodles have just been mixed into the sauce and haven’t had the time to soak up all the liquid.

Mix and Match the mushrooms!

Use your favourite. Here we combined shitake with cremini and left the shitake mushrooms whole if they weren’t too big to add some texture and dimension to the dish. Let me butter and pan do the work when cooking the mushrooms. Let them sit without stirring undisturbed so that they crisp up and begin to caramelize and brown. Don’t worry if they are sticking to the pan the liquids will deglaze everything. Once the mushrooms have been caramelized with balsamic you can opt to reserve a few for serving by setting them aside and adding them back when everything is ready.

We like to time our noodles so that they reach al dente when its time to incorporate them into the final dish. That way the noodles are nice and hot which doesn’t alter the temperature of the meal. Drop the pasta just before the start of the roux. (adding the flour) The noodles should be ready come time to add. Grab your tongs and scoop them from the boiling water into the mushroom sauce.

This meal is definitely reminiscent of our childhood. it’s a taste of where we came from. It may origin from Russia but it has since made it’s way into french cuisine and through generations down to us where we grew up regularly eating beef stroganoff. Probably because it’s inherently simple to make, affordable, and feeds larger families.

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Print Recipe

mushroom stroganoff

classic comfort food turned vegetarian. Caramelized mushroom stroganoff served with egg noodles all made in one pot.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: pasta

Servings: 4

Author: the communal feast

Ingredients

• 4 servings egg noodles such a pappardelle
• 3 TBS unsalted butter
• 3 cups mixed mushrooms thinly sliced
• 2 large shallots chopped
• 3 garlic cloves minced
• 1/4 cup all purpose flour
• salt and pepper to taste
• 2 TBS fresh thyme + more for serving
• 2 TBS balsamic vinegar
• 1 cube vegetable bouillon concentrate
• 1 1/2 cup vegetable broth
• 1/2 cup greek yogurt
• 1 TBS Worcestershire
• reserved pasta water
• to serve: shaved parmesan crusty bread

Instructions

• Bring a large pot of salted water to a boil. Cook noodles al dente according to package directions. (drop pasta once mushrooms have finished cooking)
• Melt butter in a large skillet over medium heat. Once hot add the mushrooms and let cook without stirring 5 minutes. Season with salt and pepper, and thyme and continue to cook stirring occasionally until golden. Another 5 minutes. Add the shallots and garlic and cook an additional minute. Remove some of the mushrooms and set aside. Sprinkle the flour overtop the mushrooms to create a roux and stir until all the flour has combined. Add the bouillon and slowly pour in the broth. Bring the sauce to a low boil and reduce to simmer. Stir in the yogurt and Worcestershire sauce. Continue to stir until the sauce thickens.
• Add the noodles directly from the boiling water into the pot. Add a bit of pasta water to help loosen the sauce and stir everything together. Top with the reserved mushrooms, parmesan, fresh thyme and extra salt and pepper.
• Divide the noodles and serve with crusty bread.